South West Polo Day in association with Four Seasons Fruiterers

Event details.

A spectacular day of polo, fine dining, and celebration!

Join us at the prestigious Beaufort Polo Club, home to the renowned Tomlinson polo dynasty, for an unforgettable day of sport and culinary excellence. Six acclaimed chefs, led by Hywel Jones, will craft a stunning four-course lunch, complemented by fine wines and rounded off with a traditional cream tea.
The day’s highlights include a Taittinger and canapé reception, an exciting polo demonstration, a thrilling match, and a meticulously curated four-course meal paired with wonderful wines. A perfect blend of elegance, indulgence, and sporting tradition awaits.
For further information or to discuss sponsorship opportunities, please email Lou.

Chef Biographies

Claire Clark MBE, International Pastry Chef & Founder Claire Clark Academy
Claire Clark, one of the world’s top pastry chefs, trained under Swiss masters Ernst Bachmann and John Huber before working in renowned London kitchens, including Claridge’s and The Wolseley. In 2005, she became Head Pastry Chef at The French Laundry, working under Michelin three-star chef Thomas Keller. A recipient of multiple accolades, including an MBE and the prestigious MOGB title, she has twice been named Pastry Chef of the Year. Claire is the author of 80 Cakes from Around the World and was a judge on Bake Off: Crème de la Crème. Now a freelance consultant, she also leads patisserie courses at The Claire Clark Academy in partnership with Milton Keynes College.

Chris Cleghorn, Executive Head Chef, The Olive Tree
Chris Cleghorn has been Head Chef at the Olive Tree Restaurant since 2013, earning 3 AA rosettes in under 9 months and his first Michelin star in 2018. His career has spanned top kitchens, from The Crown at Whitebrook to the Fat Duck in Bray, with Michael Caines as a key mentor at Gidleigh Park. Chris’s focus on local suppliers and seasonality drives his culinary innovation, with the success of his SIX and NINE tasting menus indicating an exciting future for the Olive Tree.

Daniel Galmiche, Chef Consultant
Daniel is an award-winning chef with a career spanning Michelin-starred kitchens, global consultancy roles, and prestigious accolades. Formerly Executive Chef at The Vineyard at Stockcross, he is an ambassador for the Norwegian Seafood Council and a champion of sustainability. A member of the Chaîne des Rôtisseurs, he serves as Chairman of Judges for the UK. He has cooked at top events worldwide and authored several cookbooks, including French Countryside Cooking and the newly published Chez Moi. Beyond the kitchen, Daniel is passionate about sports, balance, and promoting responsible, seasonal cuisine.

Hywel Jones, Executive Chef, Lucknam Park Hotel & Spa
Hywel Jones, Executive Chef and Director of Food and Beverage at Lucknam Park, has upheld the highest culinary standards for over two decades, retaining his Michelin Star for an impressive 20 years at Restaurant Hywel Jones by Lucknam Park. His career began under David Nichols at The Royal Garden before honing his skills at renowned Michelin 3-star establishments, Chez Nico at 90 and Marco Pierre White. He then advanced as Junior Sous Chef at Michelin-starred Le Soufflé and later earned his first Michelin Star as Head Chef at Foliage, Mandarin Oriental Hyde Park.

Jamie McCallam, Head Chef, The Painswick
Jamie’s career began in pubs in Glasgow before moving to One Devonshire Gardens, where he spent two years refining his skills. He then gained international experience at Qualia Resort on Hamilton Island, Australia, before returning to London to work with Gary Rhodes at Rhodes 24. From there, he became Head Chef at Wild Honey for Anthony Demetre. After a stint in Cornwall working with Johnny Godden at Flying Fish, Jamie took the helm at The Painswick, where he has been leading the kitchen for the past seven years.

Ricki Weston, Executive Chef, Whatley Manor Hotel & Spa
Ricki Weston, Executive Chef at Whatley Manor, oversees all food and beverage offerings, including Michelin-starred The Dining Room. Originally from Storrington, West Sussex, his career began in 2010, progressing through renowned kitchens such as Restaurant Sat Bains and South Lodge Hotel. He joined Whatley Manor as Sous Chef in 2018 and was promoted to Executive Chef in 2022, earning and retaining a Michelin Star for The Dining Room. Passionate about British ingredients and traditional techniques, Ricki continues to shape the culinary experience at Whatley Manor.

Many thanks to Lead Partner Four Seasons Fruiterers
With Special Thanks to Champagne Taittinger, Hatch Mansfield and Calcot Hotel & Spa